Baked Chicken Enchilada Recipe: Cooking by the Gulf of Mexico
Sending you my latest meal inspiration from a beautiful oceanside balcony as I recharge and reset! In an ode to our vacation locale by the Gulf of Mexico, I cooked my newly trusted baked chicken enchilada recipe in the condo kitchen. This recipe had already been tested and highly rated in our household prior to vacation, and we knew it would be perfect for making a ton of delicious meals in one go while we switch between eating out and eating in.
I’m not an enchilada or Mexican cooking expert by any means, so that means that if I can do it, you can do it too! After all, dabbling in new adventures, big and small, is what leads to great discoveries (like home run recipes!).
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Baked Chicken Enchilada Recipe: Cooking By The Gulf Of Mexico
Equipment
- 2 Large Baking Pyrex Dishes
- 2 Small Pots
- Kitchen Utensils
- 1 Large Cutting Board
- 1 Large Mixing Bowl
- 1 Medium Pan
Ingredients
Poultry
- 2 Pounds Boneless Chicken Breast or Tenderloins
Canned Goods
- 2-3 Cans Enchilada Sauce
- 1 Can Chopped Jalapeños
- 2 Cans Refried Beans
- 2 Cans No Salt Added Corn
Dairy
- 1 Large Package Shredded Mexican Cheese
Produce
- 1-2 Green Peppers
- 1 Yellow Onion
Additional
- 1 Packet Reduced Sodium Fajitta, Taco, or Burrito Spice Mix
- 1 Can Cooking Spray
- 1 Package Corn Tortillas
Instructions
- Preheat oven to bake at 400F.
- Trim chicken. If tenderloin, remove tendon as well using fork trick (look up this life changing hack if you have not discovered already!). Leave as whole breasts or tenderloins.
- Line the bottom of 1 Pyrex baking dish with about a cup of water and place the chicken across dish.
- Season both sides of the chicken with the spice packet.
- Bake for about 25-30 minutes.
- When chicken is done, thinly slice/shave chicken on cutting board.
- Next, spray second large Pyrex baking dish with cooking spray and line bottom with enchilada sauce from can.
- In large mixing bowl, add shaved chicken, Mexican cheese, jalapeños, and more enchilada sauce to create the mixture for the enchilada stuffing.
- Once all mixed and a good consistency, it’s time to roll the enchiladas! Make sure to heat up 2-3 tortillas at a time in the microwave before rolling. Warm tortillas are the key to successful rolling. If you don't heat them, they will fall apart and you will be aboard the struggle bus! (Thank you, Jim, for this recipe-saving discovery).
- Take one corn tortilla at a time and line stuffing vertically down the middle. Roll up tortilla. If breaking, double wrap with another tortilla (the heating trick shoud work though!).
- Line all stuffed tortillas in a row, close together.
- Once all lined up and the dish is full, pour more enchilada sauce on top and top with more cheese.
- Bake for 15-20 minutes.
- While baking, prepare the sides. Start by thinly slicing peppers and onions and sautéing in medium pan.
- Add refried bean can and corn can into separate small pots and heat on medium. (Turn to low once cooked for remaining bake time on enchiladas).
- When enchiladas are done baking, remove from oven and serve with sides.
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